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Roasted Veggie and Avocado Bowls Recipe

A vibrant, nutrient-rich bowl with roasted vegetables, avocado, and a flavorful dressing. Filling, easy, and perfect for busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Veggies:
  • 1 cup sweet potatoes diced
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • ½ red onion sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Base:
  • 2 cups cooked quinoa or brown rice
For the Dressing:
  • 3 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp maple syrup
  • ½ tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper
Toppings:
  • 1 avocado sliced
  • ¼ cup pumpkin seeds
  • 2 tbsp chopped cilantro

Method
 

  1. Roast the Vegetables
  2. Preheat the oven to 400°F (200°C). Toss the veggies with olive oil and seasonings.
  3. Spread them on a lined baking sheet and roast for 25–30 minutes, flipping halfway.
  4. Prepare the Dressing
  5. In a small bowl, whisk together olive oil, lime juice, maple syrup, mustard, salt, and pepper.
  6. Assemble the Bowls
  7. Divide quinoa or rice into bowls. Top with roasted veggies, sliced avocado, and pumpkin seeds.
  8. Drizzle & Serve
  9. Pour the dressing over each bowl, garnish with cilantro, and enjoy immediately.

Notes

Nutritional Information (Per Serving)

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 8g
  • Protein: 9g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 50%
  • Vitamin C: 45%
  • Iron: 12%
  • Magnesium: 20%
  • Potassium: 22%

Tips for the Best Bowls

  • Roast chickpeas for extra crunch.
  • Swap quinoa for farro if you want a nuttier texture.
  • Add a dollop of hummus for extra creaminess.

Final Thought

This bowl is proof that healthy food can be ridiculously delicious. Easy to make, packed with flavor, and totally worth it! 🥑✨